Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs / 900g)
  • 2 cups (300g) sweet potatoes, cubed into 3/4 inch pieces
  • 2 cups (300g) Brussels sprouts, halved
  • 1 large (150g) red onion, cut into thick wedges
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 2 tbsp (30ml) pure maple syrup
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) melted unsalted butter
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried thyme

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the cubed sweet potatoes, halved Brussels sprouts, and red onion wedges with 2 tbsp (30ml) of olive oil, salt, and pepper until evenly coated.
  3. Pat the chicken thighs bone-dry with paper towels and rub the remaining 1 tbsp (15ml) of olive oil over the skin.
  4. Arrange the chicken thighs on the baking sheet, skin-side up, leaving space between them. Scatter the seasoned vegetables around the chicken in a single layer.
  5. Roast in the center rack for 30 minutes.
  6. While roasting, whisk together the maple syrup, Dijon mustard, melted butter, garlic, and dried thyme in a small bowl.
  7. Remove the pan and brush the maple glaze generously over the chicken skin.
  8. Return to the oven for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are caramelized.